|Mexican Food, Miniature Sculpture|
I adore burritos and wraps of any kind. Especially topped with guacamole.
Summer is the perfect season as tomatoes and bell peppers and in season. So I’m a tat late for this recipe, but you can always subside these vegetables with seasonal ones.
The recipe works with any vegetables and a can of tomato in winter too 😉
It’s not very mexican I suppose, but this is how I make them and love them.
I use dry black beans and bring them from Berlin, as there are no black beans where I live.
I soak them overnight and cook them for about 2 hours at low temperature. If you have access to cans, by all means go for it. I tend to avoid cans as it’s more packaging, but let’s be honest, it makes live easier 🙂 You probably could use lentils or chickpeas, but black beans have a peculiar flavor that matches mexican food perfectly. (no wonder ha!)
Since I’m a purist, because it’s a lot cheaper and I don’t want to eat refined palm oil (ecological disaster), I make the tortillas from scratch. I swear it’s easy and delicious. I followed Brooklyn’s recipe.
I used to love adding crème fraîche and cheese, but these days I rarely do and it’s still pretty awesome.
|Easy peasy tortillas|
– 350 g flour
– 1 1/4 tsp. table salt
– 3 tbsp Olive Oil
– 235 mL water
Mix all ingredients together.
Put a pan on the stove and turn on medium-high heat.
Form about 12 balls of the dough and flatten each with a rolling pin on a flour covered working space.
Place your tortilla in the pan, when bubble form, flip!
These are best warm but keep about 1 week in the refrigerator.
– 1 avocado
– 1 tsp lemon juice
– 1tsp tomato paste concentrate
spices to taste
(no idea how much I put it, I always taste until I like it)
– ground coriander
– ground cumin
– herbes de provence
– cayenne pepper (optional – if you like your food a bit spicy)
Cut avocado, crush it and add lemon juice and tomato paste.
Slowly add spices and taste until satisfied.
|The black bean goodness|
Black Beans Burritos
(4 small servings – we are not big eaters, you might need to adjust)
– 100 g dry black beans (or about 240 g cooked/canned)
– 2-3 bell peppers
– 1 can of tomatoes (240 g)
– 1 big red onion
spices to taste
– 2 tsp ground coriander
– 2 tsp ground cumin
– 1 tsp smoked paprika
– 1 tbsp herbes de provence
– 1/4 tsp cayenne pepper (optional – if you like your food a bit spicy)
If you are using dry black beans, soak them overnight with 1 tsp each of coriander, cumin and paprika. Then cook for about 2 hours on low heat.
Dice onion and sautée until translucent.
Dice bell pepper and add to the onions, let them roast a bit.
Add tomato can and a glass of water.
Add spices, cover and let cook for about 10 minutes.
Check taste and adjust spices if necessary.
|Snails get hungry too!|
– sweet corn can
– crème fraîche / sour cream (optional)
– grated cheese (optional)
Dice tomato and parsley, grab the sweet corn can, grate the cheese.
Fill your tortilla to your liking, wrap, enjoy 🙂
|Mexican Food, Miniature Sculpture by Stephanie Kilgast|